Crispy Black Bean Tacos

Step 1

Blend all ingredients in the cilantro lime sauce until smooth-ish. Set aside. 

Step 2

In a food processor or chopper, blend the beans, salsa, and taco seasoning. Transfer to a skillet with a drizzle of oil and cook it up long enough to soften the flavors of the garlic and / or onions in the salsa. About 5 minutes is fine.

Step 3

Spread a few tablespoons of black bean filling into a flour tortilla. Fold in half. Repeat until the filling is used up (about 6-8 tacos).

Step 4

Heat some oil or butter in a skillet over medium heat. Fry in a skillet over medium heat, until crispy and golden brown. Dip in cilantro lime sauce. Serve with chips and salsa and a mid-week margarita. You’re welcome.

©pinchofyum

• 1 (14-ounce) can of black beans, rinsed and drained

• 1/4 cup of your favorite salsa

• 1 tablespoon taco seasoning

• 6–8 small flour tortillas

• 1/4 – 1/2 cup olive oil or butter for frying 

Cilantro Lime Sauce:

• 1/4 cup avocado oil

• 1/4 cup water

• 1/2 cup chopped green onions

• 1/2 cup cilantro leaves

• 2 cloves garlic

• 1/2 teaspoon salt

• Juice of 2 limes

• 1/2 cup sour cream (sub avocado to keep it dairy free / vegan)

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